{Chicken, Kaffir Lime & Chilli San Choy Bau}

Would you like a super healthy, super tasty dinner that takes about fifteen minutes to whip up and leaves you feeling all zingy and pumped full of fresh springyness, well here you go, you are welcome. 

This is enough for a generous dinner for two, and here's a little tip I learnt on the telly, smash the lettuce into your kitchen bench with the core facing down so its gets the brunt of the smash, then twist out the core and it makes it really easy to pick apart that lovely little often overlooked iceberg and make the cute little lettuce cups to pop your filling into.

...san choy bau
1 tbsp vege oil
500g chicken mince
3 cloves garlic, chopped
2 red chillis, sliced
1 red onion, diced
1 tbsp fish sauce
pinch of sugar
3 kaffir lime leaves, spines removed sliced thinly
big handful picked mint leaves
big handful picked coriander leaves
a lime
an iceberg lettuce

Heat the oil in a wok or frypan until hot, add the chicken mince and stir till it starts to change colour then add in the garlic, onion and chillis, stir fry for a couple of minutes then add in the fish sauce, lime leaves, herbs and sugar, stir for another couple of minutes then finish it off with a big squeeze of lime juice. Serve wrapped in iceberg lettuce leaves, its nice with a little dollop of hoisin but not essential, just if its in the fridge.


  1. That is a really good trick with the lettuce. This looks lovely, just what I'd like to eat now that spring is finally here!

  2. Yum! I love san choy bau! Love your herbilicious vietnamese twist on it. Drool.

  3. This looks gorgeous - full of fresh springyness as you say! I love san choy bau ... your chicken mix looks delicious :)

  4. Good lettuce tip! I love spicy mince wrapped up in lettuce leaves, I've only ever done it with beef before but this looks fantastic as well. All that coriander and mint, YUM.


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